Braised Chicken Legs with Preserved Mustard Greens

Method

1. 01

   Step 1

   Prepare the ingredients and set them aside.

   

2. 02

   Step 2

   Soak and clean the dried plum vegetables in advance.

   

3. 03

   Step 3

   Clean the chicken drumsticks and chop them into pieces.

   

4. 04

   Step 4

   Chop the scallions, ginger, garlic, and dried chili peppers separately.

   

5. 05

   Step 5

   Bring water to a boil in a pot, add chicken pieces, ginger, and cooking wine, blanch for a few minutes, then remove and rinse clean.

   

6. 06

   Step 6

   Heat some oil in a wok, then add dried chili peppers, ginger, and garlic and sauté until fragrant.

   

7. 07

   Step 7

   Add the chicken pieces and stir-fry for a few minutes.

   

8. 08

   Step 8

   Add the dried mustard greens and stir-fry. Add salt, light soy sauce, oyster sauce, sugar, and cooking wine. Stir-fry evenly, then transfer to a pressure cooker with an appropriate amount of water.

   

9. 09

   Step 9

   Cover tightly and simmer over medium heat for 15 minutes after the steam comes up.

   

10. 10

    Step 10

    Once the pressure cooker has released all the pressure, pour the contents out and sprinkle with chopped green onions.